For 10 years, we have been taking practical action to protect and develop forests through our Forest Coffees® brand

Forest Coffees® are ultra-high-quality coffees grown in well-preserved environments. Our trademark recognizes the know-how of local farmers and their in-depth knowledge of coffee agroforestry techniques. It illustrates the model’s environmental, social and economic merits.

Agroforestry allows farmers to diversify their income: agricultural production, timber and firewood, fodder, fruit, honey, etc. And thus reduce the vulnerability of the producer with less dependence on a single crop. The impact on biodiversity and soil quality is also considerable.

Fresh Coffee Clean Ocean: Our brand that guarantees you sustainable coffees whose sailing transport is 90% carbon-free.

Fruity (Raspberry), Malty (Nuts), Sweet (Dark chocolate, Hazelnut), Woody

The farm has passed through a
generation of families who love coffee cultivation, having a rich history of
more than a century in the coffee industry and this has served to
professionally develop both the family and the staff who work on the property.
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The same crop has provided resources
for educational or learning visits to countries with great technical and
productive wealth. which has helped to improve the plantation with the
introduction of varieties from Arabica, the above has been done as long as
environmental protection, quality and productivity are maintained or improved.<o:p></o:p>

The Bio label guarantees products from organic farming that comply with the requirements of European legislation.

El Salvador is a land of volcanoes. There are 23 throughout the country, 5 of which are active. The country has a surface area of 21,041 km², making it the smallest in Central America. It has an essentially mountainous topography, although the Pacific coast that runs down the side of the country is flat. Its highest point is El Pital, which stands at 2,730 metres. In terms of climate, it has a wet season, a dry season, and tropical weather all year round.&nbsp;&nbsp;

The most traditional method, where the cherry remains whole throughout the drying process. Prolonged contact between the cherry and the bean produces full-bodied coffees. During this type of drying, microbial and enzymatic degradation of the cherry compounds takes place.

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To meetErnesto Lima

Coffees of Ernesto Lima

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Je découvre

Faites sa rencontre

Dukunde kawa in Rwanda

Fabrica in Colombia

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Our soils are exhausted.

San Antonio